Rainbow Sprinkle Cookies
Rainbow Sprinkle Cookies are sweet, soft, and festive! Covered with colorful sprinkles, they’ll definitely brighten your day!
Sugar Sprinkles Cookies can be rolled in any colored sprinkles for all sorts of holidays and events. Use team colors on game day, reds and pinks for Valentine’s Day, and red and green for Christmas.
Why You Must Make
- These Funfetti Cookies scream fun and festive just by their appearance!
- They’re made from a simple sugar cookie recipe rolled in sprinkles. This is a super easy recipe!
- Check out the photo below of my Valentine’s Day Sprinkle Cookies. They can be tweaked for any holiday or event by using different colored sprinkles.
- Kitchen Staples – Flour, Baking Soda, Salt, Sugar
- Baking powder – This leavener does not have the same shelf life as baking soda. So make sure to check the expiration date on the can. If you want to double-check, put a spoonful in a cup of hot water. If it’s still active, it will bubble vigorously.
- Butter – at room temperature
- Cream Cheese – at room temperature so it blends easily.
- Egg – at room temperature
- Vanilla Extract – Make sure the label says real vanilla not artificially flavored.
- Almond Extract – You will need much less almond extract than vanilla extract when flavoring cookies, cakes, etc.
- Rainbow Sprinkles – Sprinkles do expire and can turn rancid. If yours have been in your pantry for years, taste them before using or replace your container if you know they are years old.
Tips for Making Sprinkle Cookies
- Have your egg, butter, and cream cheese at room temperature for easy incorporation.
- If your sprinkles have been in your pantry for over a year, give them a sniff and even taste one, as they can get rancid as they age.
- Also, check the expiration date on your baking powder can. Unlike baking soda, it will expire and if used when expired, your cookies will not rise properly. PRO-Tip: Check the potency of your baking powder by putting a spoonful in hot water. If active, it will bubble furiously.
- Use real vanilla, not imitation.
- If you use a stand mixer, use the paddle attachment. This will prevent excess air from being whipped into the dough, as that can make more cakey, less chewy cookies.
- Use a cookie disher to scoop out consistent-sized dough balls. This way, they’ll all be done baking at the same time.
- PRO-Tip: Rolling the dough balls between your palms before rolling in sprinkles will warm and soften the surface, allowing the sprinkles to stick more easily. If your hands or kitchen are cold, you can dampen your palms with just a touch of water.
When mixing cookies you may see these two culinary terms in the procedure for making cookie dough.
Whisking: Whisking is the process of mixing together two or more light ingredients with a wire whisk. In baking, it’s often used to blend together the dry ingredients without sifting.
Creaming: Creaming is beating an ingredient or combination of ingredients until the mixture is soft, smooth, and creamy. Most often this refers to mixing butter and sugar together.
Frequently Asked Questions
Sprinkle cookies use round sprinkles while Funfetti cookies use long, narrow multicolored jimmies. Most Funfetti cookies have the jimmies mixed into the dough instead of just covering the surface of the cookies.
Yes, by rolling the moist dough balls into sprinkles before baking, they stick to the dough and adhere more securely while they cook. Trying to get the sprinkles to stick on already baked cookies would be very challenging unless frosting was involved!
No, good-quality sprinkles will not melt in the oven.
You May Also Like:
- Birthday Cake Donuts from Recipe Girl
- The Best Rolled Sugar Cookies
- Italian Ricotta Cookies
- Frosted Sugar Cookie Bars
- Best Meringue Cookies
- More of the Best Cookie Recipes
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- 3 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks), at room temperature
- ¼ cup cream cheese, at room temperature
- 1¼ cups sugar
- 1 egg, at room temperature
- 2 teaspoons real vanilla extract
- ¼ teaspoon almond extract
- 1 cup rainbow sprinkles
- Preheat the oven to 375 degrees.
- Line two baking sheets with parchment paper and set them aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In your stand mixer fit with the paddle attachment, beat together the butter, cream cheese, and sugar until fluffy.
- Add the egg, vanilla, and almond extract and mix until combined, scraping down the sides of the bowl as needed.
- Add the flour mixture and slowly mix until the flour is incorporated. Stop and scrape down the bowl as needed.
- Using a medium cookie disher, scoop out rounds of dough. If your kitchen is warm and/or your dough is very soft, cover and chill the dough for 30-60 minutes before proceeding.
- Roll the dough balls between your palms to make them nice and round. This will also warm the surface and help the sprinkles adhere.
- Roll the balls in the sprinkles and place on your prepared baking sheet.
- Bake for 8-10 minutes or until they're almost set.
- Cool on the baking sheet for a few minutes before moving them to a cooling rack to finish cooling.
These cookies will keep well in an airtight container for about 4 days. They'll freeze well for up to 3 months.
Recipe adapted from Smitten Kitchen.
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Serving Size:2 cookies
Amount Per Serving: Calories: 426Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 59mgSodium: 300mgCarbohydrates: 55gFiber: 1gSugar: 29gProtein: 5g
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